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Steamed Taylor Bay Scallops In A Spicy Caper Zupetta
Ingredients
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion thinly sliced
- 2 x Garlic cloves thinly sliced
- 2 Tbsp. Capers liquid removed
- 1 tsp Warm chilies
- 28 x Taylor Bay scallops in their shells
- 1 1/2 c. White wine
- Juice and zest of 2 lemons
- 4 Tbsp. Unsalted butter
- 1/4 c. Finely-minced Italian parsley
Directions
- In a 12-inch to 14-inch saute/fry pan, saute/fry onion and garlic in virgin extra virgin olive oil over moderate heat till softened but not brown (about 5 min).
- Add in capers, chilies, scallops, wine, lemon zest and juice and butter and bring to boil. Cover and steam till scallops are all open (about 3 min).
- Stir in parsley, pour into hot serving bowl and serve.
- This recipe yields 4 antipasto servings.
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